Quick Facts:
Time: 35 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: GF/DF adaptable
Short on time? Browse these tried-and-true soups for more 30-minute bowls.
Introduction
Chicken Noodle Soup is the comfort food you can actually pull off on a hectic evening: 10 minutes of prep, 25 minutes of hands-off cooking, and a pot of creamy, pepper-flecked goodness. The broth is rich yet light on its feet, thanks to a creamy finish you can tailor—classic dairy or a Greek-yogurt swirl for brightness. Expect tender chicken, silky noodles, and that parsley-black-pepper lift that makes the last spoonful as satisfying as the first. Perfect for families, budget cooks, and meal-preppers who want warmth with zero fuss.
Why You’ll Love It
- Weeknight-easy: One pot, clear steps, reliable timing.
- Flexible: Swap noodles, veggies, or protein to match cravings.
- Balanced flavor: Savory base, creamy finish, fresh herb pop.
- Great leftovers: Stash for quick lunches; reheat gently.
Chicken Noodle Soup
Ingredients
Equipment
Method
- Warm olive oil in a 5–6-quart pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until glossy and fragrant.
- Add minced garlic, thyme, and optional Italian seasoning. Stir 30–60 seconds until aromatic—do not brown.
- Pour in chicken stock and bring to a steady simmer.
- Add egg noodles and stir immediately to prevent sticking. Cook 6–8 minutes until al dente.
- Stir in shredded chicken. Simmer 2 minutes to warm through.
- Turn off the heat. Stir in milk and evaporated milk or whisk in Greek yogurt for a creamy finish.
- Season with salt, black pepper, and chopped parsley. Optional: squeeze in fresh lemon juice. Let sit 2 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 Tbsp olive oil
- 1 onion, diced small
- 2 carrots, thinly sliced on the bias
- 2 celery ribs, thinly sliced
- 3 garlic cloves, minced
- 1 tsp thyme, 1 tsp Italian seasoning (optional)
- 8 cups low-sodium chicken stock
- 8 oz egg noodles (or rotini for a Chicken Pasta Soup feel)
- 3 cups cooked shredded chicken
- ¾ cup milk + ¼ cup evaporated milk (or ½ cup Greek yogurt off heat)
- 1–1½ tsp kosher salt, to taste
- ¾ tsp black pepper, freshly ground
- 2 Tbsp chopped parsley
- Lemon, for serving (optional)
What each ingredient does:
Aromatics build sweetness • Herbs add backbone • Stock carries flavor • Noodles give body • Chicken adds protein • Dairy or yogurt brings creaminess • Salt/pepper unlock everything • Parsley/lemon finish fresh.
Pro tip: Hold dairy until the heat is off to keep the soup glossy and smooth.
Substitutions & Swaps
- Aromatics: Add leek or fennel for a gentle anise note.
- Protein: Swap in leftover turkey for Turkey Noodle Soup; chickpeas for a meat-free option.
- Veg: Peas, spinach, or broccoli florets in the last 2 minutes.
- Noodles/Starch: Egg noodles are classic; ramen for Ramen Noodle Soup texture; rice noodles for Rice Noodle Soup—cook separately and add at the end.
- Dairy: Coconut milk or unsweetened almond cooking milk for DF; yogurt for lighter creaminess.
Equipment Notes
Use a 5–6-quart pot or Dutch oven; wider base = even noodle cooking. A wooden spoon protects enamel. Keep a small mesh strainer handy to skim any foam and a ladle for neat serving.
Step-by-Step
- Start the base: Warm oil over medium. Sweat onion, carrot, and celery with a pinch of salt until glossy and fragrant, 5–6 minutes.
- Add garlic & herbs: Stir 30–60 seconds until aromatic—don’t brown.
- Simmer the broth: Add stock; bring to a steady simmer.
- Cook noodles: Add noodles; stir so they don’t clump. Cook to al dente, 6–8 minutes.
- Stir in chicken: Add shredded chicken to heat through, 2 minutes.
- Finish creamy: Off heat, stir in milk and evaporated milk (or whisk in Greek yogurt).
- Season & brighten: Add salt, black pepper, and parsley; squeeze lemon if using. Rest 2 minutes so the broth clings. Serve.
Doneness cues: Noodles soft with light chew; broth lightly thickened; steam rising; parsley vivid green.
Make-Ahead, Storage & Reheating
Chop aromatics up to 2 days ahead; store airtight. Cook the soup base and cool quickly if prepping: refrigerate up to 4 days. For best leftovers, keep noodles separate and combine when reheating. Freeze dairy-free, noodle-free base up to 3 months; add dairy and fresh noodles after thawing. Reheat gently; thin with a splash of stock and refresh with herbs.
How to Lighten / Make It Creamy
Lighten by boosting veggies and using yogurt off heat; the tang mimics cream richness. For extra-creamy, whisk 2 Tbsp cornstarch into cold milk, add to the simmer, and finish with an extra spoon of yogurt or a pat of butter. Avoid boiling after dairy to prevent curdling.
Toppings, Garnishes & Finishes
Crunch with homemade croutons or crushed saltines. Go fresh with parsley, dill, or scallions. Add tang or heat with lemon, white vinegar, chili oil, or red pepper flakes. A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with crusty bread, naan-style flatbread, or garlic toast. Add a quick cucumber-herb salad or steamed green beans with olive oil and lemon. A sparkling apple or grape spritz keeps things bright.
Scaling the Recipe
Double everything and use a larger pot; undercook noodles by 1 minute to protect texture. For a small household, halve the recipe and keep dairy additions proportional. Cool large batches in shallow containers to keep noodles from over-softening.
Nutrition & Dietary Notes
High in protein, satisfying carbs, and easily adaptable. For GF, choose gluten-free noodles; for DF, use coconut milk or DF yogurt. Check your stock labels for allergens.
Troubleshooting
Salty? Add water/stock and a squeeze of lemon. Bland? Add a pinch of salt and pepper, then fresh parsley. Watery? Simmer 3–5 minutes to reduce or add a cornstarch slurry. Overcooked noodles? Add a handful of fresh and serve right away.
FAQs
Can I use frozen/precut ingredients? Yes—frozen mirepoix and peas are great; just adjust simmer time slightly.
Best noodle swaps? Egg noodles, rotini (Chicken Pasta Soup style), ramen, or rice noodles (cook separately).
How do I prevent curdling? Take the pot off heat before adding dairy or yogurt; don’t boil afterward.
Can I make it dairy-free/gluten-free? Yes—use DF milk or yogurt and GF noodles.
How long does it keep/freeze? 3–4 days in the fridge; freeze the broth + chicken only (no noodles/dairy) up to 3 months.
Variations
- Lemony Herb: Add zest and juice of 1 lemon and ¼ cup chopped dill.
- Spicy Chipotle: 1–2 tsp minced chipotle in adobo; finish with honey and lime.
- Creamy Parmesan: Stir in ½ cup finely grated Parmesan and extra black pepper off heat.
Craving another angle? Try our more Chicken Noodle Soups for lemony, spicy, and creamy takes.
Chef Notes / Test Kitchen Tips
Noodles keep absorbing liquid as they sit—if holding the soup, plan to thin with warm stock before serving. Black pepper isn’t just seasoning; it’s an aroma. Grind fresh right over the bowls for that cozy, peppery bloom. Expect the finish to be perfect between 19–23 minutes after you add stock.
Conclusion
When you want classic comfort with a plush, creamy finish, this Chicken Noodle Soup is the dependable, weeknight-ready answer. It keeps well for 3–4 days, reheats like a dream, and welcomes any veggie or noodle you’ve got. If it warms your kitchen tonight, save the recipe and share your bowl—I’d love to hear your riffs.
